The primary goal of this site is to provide mature, meaningful discussion about the Vancouver Canucks. However, we all need a break some time so this forum is basically for anything off-topic, off the wall, or to just get something off your chest! This forum is named after poster Creeper, who passed away in July of 2011 and was a long time member of the Canucks message board community.

This is the problem with any recipe that gives a time and temp. The variability in ovens, bbq's and thermometers is wild.

Many BBQ's have cheap shit thermometers, if you have an upper rack, maybe attached to the lid, you could put a decent oven thermometer there and check it once in a while, once you get the burners set to a stable temp, it should be good.

A friend swears by his probe thermometer ( probe in the meat, cable to a readout outside his Q.

I thought it was so you could fish out your steaks if they fell through the grate

spooner wrote:
I'm a big fan of the probe thermometer. You don't have to keep checking it.It beeps when it's whithin 5 degrees and the alarm goes off when it's done.

Maybe I've just had back luck, but I have tried three different digital thermometers, and all three have proven to be pieces of shit and unreliable. I'm back to using a basic instant read non-digital without issue.